Preview

Chocolate tarts and banana, black cocoa sauce

Here is a rich and creamy chocolate tart with banana, all accompanied with a delicious chocolate sauce.

Note To prevent the dough from shrinking during cooking, drop dried peas at the bottom of the molds.

Ingredients

Recipe for 12 tartelettes

For the dough

115 Gr

Salted butter

20 Gr

Sugar

1 Unit(s)

Egg

10 Gr

Icing sugar

30 Gr

Cocoa powder

40 Gr

Almond powder

130 Gr

Flour

For the ganache

240 Gr

Cream 35%

100 Ml

Milk

240 Gr

Dark chocolate

24 Gr

Softened butter

4 Unit(s)

Egg

For the filling

3 Unit(s)

Banana

For the cocoa sauce

350 Ml

Water

160 Gr

Sugar

90 Gr

Cocoa powder

Preparation time: 40 min

Preheat your four at 350 °F

Preparation for the dough
In a bowl, pour all the liquid. Add the solids and using your hand mix together until a homogeneous paste. Set aside the dough about an hour in the refrigerator. Roll out the pastry and line 12 tartlet molds. Bake tarts, about 5 minutes without coloration.
Preparation for the ganache
In a saucepan, heat the cream and milk to boiling point. Pour over the chocolate and let it melt a few minutes. Add the butter and using a whisk, stir until mixture is smooth. Finally, add the eggs. Settle to the bottom of the tart banana slices and pour the chocolate ganache.Bake, then turn off the oven and let freeze tarts 25 minutes. Remove from oven and let cool completely.
Preparation for the cocoa sauce
Place all ingredients in a saucepan and bring to a boil. Mix well with a whisk. Reduce heat and cook, stirring, for 5 minutes. Cool. Drizzle tartlets with sauce before serving.